Search Results (3,166 found)
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Turn your favorite curry sauce into a savory sauce for pork and vegetables using this simple recipe.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
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I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carrots, onion and green onions are coated in a thin batter and fried. This is a crispy treat that's great on its own, or with your favorite sauce.
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Ground beef, potatoes, and canned vegetables combine to make a quick and filling soup.
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A carrot souffle as good as your favorite restaurant makes!
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Oven roasted vegetables seasoned with onion soup mix is a quick and easy side dish that will be a family-favorite.
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Beef cubes are sealed in tin foil with carrots, chopped onion, butter, water, and seasonings. This is designed for campfire cooking, but can also be done in the oven.